WILLY'S PIZZA

The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.

The restaurant must have at least one staff member with food handler training present at all times while the business is open.

The restaurant's floors, walls, and ceilings must be kept clean and in good repair to maintain sanitary conditions throughout the facility, especially in areas where food is prepared or served.

The restaurant's ventilation system must be properly maintained to remove cooking odors, fumes, vapors, and smoke from the kitchen.

The restaurant must properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.

The restaurant must have dedicated hand washing stations available for employees to wash their hands during work.

Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.

Refrigeration and hot-holding equipment must have easy-to-read thermometers to ensure food is kept at safe temperatures.